Category Archives: Cookies


New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.


It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.


These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
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New York Times Chocolate Chip Cookie Recipe
Serves: 18-24
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!


Sugar Cookie Bars

If you are anything like me, you love sugar cookies.  But, you don’t love rolling them out and cutting them and my favorite recipe does not lend itself to a drop cookie recipe very well.


Enter sugar cookie bars!  Just take my recipe for sugar cookies and half it, then press it into a cookie sheet and bake until light golden around the edges.


Frost with some very delicious frosting, and there you have it!

I’m thinking some chocolate sugar cookies with orange frosting would be perfect for Halloween!

Cool completely and frost with your choice of frosting.

Sugar Cookie Bars
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Sugar Cookie Bars
Serves: 24
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 375 degrees
  2. Cream the butter and sugar in a stand mixer or with a hand mixer
  3. Add in the vanilla and eggs. Beat well
  4. Add sour cream. Beat again
  5. Whisk together flour, baking soda, and salt. Add to wet ingredients
  6. Press dough into a lightly greased cookie sheet. Bake for 10-15 minutes or until the edges start to turn a light brown.
  7. Cool completely and frost with your choice of frosting.

You can use cream cheese frosting (yum!) or buttercream like I did to frost the cookies.


Banana Oatmeal Cookies {vegan and gluten free}

Have you guys see those cookies floating around Pinterest and Facebook that are pretty much just bananas and oatmeal?

Well, I tried them for you.

Your welcome.


And you know what?  They aren’t half bad.  Especially when you add in chocolate chips.


Just a few ingredients to healthy cookies that you could totally eat for breakfast!  Plus, no added sugar.  Make sure to taste your dough though.  I added a little stevia to mine.


Plus, it’s always fun time in the kitchen with photo bombers like these!

Banana Oatmeal Cookies {vegan and gluten free}
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Banana Oatmeal Cookies {vegan and gluten free}
Serves: 12
  • 3 ripe bananas mashed well
  • ⅓ cup unsweetened applesauce
  • 2 cups oats
  • ¼ cup milk (any kind)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  1. Preheat oven to 350 degrees.
  2. Mix together all ingredient.  Scoop onto a greased cookie sheet and bake for 12-15 minute.
  3. Eat!


St. Patrick’s Day Cake Batter Oreo Cookies

I really can not believe that March is almost halfway over!  This year has really been flying by!


My kids are already on spring break, and I kid you not I was taken aback when by daughter told me on Friday that they didn’t have school for two weeks.  It really snuck up on me!


One thing we can do over the break is make these cookies!  They are super easy and so yummy! They can really be customizable for any holiday, just change up the sprinkles.  I found these cute shamrocks at my local cake store.

I do have grip about the sprinkles you can find at the local box stores.  Why do they go right from Valentine’s Day to Easter?  Doesn’t St. Patricks Day deserve some love?  I think so.


Anywho, make these cookies.  You will be glad you did.


St. Patrick's Day Cake Batter Oreo Cookies
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St. Patrick's Day Cake Batter Oreo Cookies
Serves: 18-20
  • 1 and ¼ cups all-purpose flour
  • 1 and ¼ cups yellow or vanilla boxed cake mix
  • ½ teaspoon baking soda
  • ¾ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1  1/2 teaspoons vanilla extract
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup sprinkles
  • 10 Oreos, crushed into pieces
  1. In a bowl, combine the flour, cake  mix, and baking soda
  2. Cream together the butter and sugars until light and fluffy. About 1 minute.  Add in the egg and mix well. Add the vanilla and mix again.
  3. Add the flour mixture to the wet ingredients and mix until just combined. Gently stir in the chocolate chips, Oreos, and sprinkles.
  4. Cover and chill for at least 2 hours, but up to 3 days.
  5. When ready to bake, preheat your over to 350 degrees. Scoop about 2 tablespoons of  the cookie dough onto the baking sheet and use your hands to form it into a ball. Bake for 10-12 minutes, or until just starting to turn light brown.
  6. Cool for  few minutes on the baking sheet, then place on a cooling rack and continue to cool to room temperature.
  7. Eat!

Recipe from Sally’s Baking Addiction and can be found here.



Fudge Puddles

These little cookie bites are so good.  A peanut butter cookie filled with fudge?  Can’t beat it!  I made them for my husband to take to work about two years ago and one of his co-workers still asks daily if I will make them again.

Yeah they are that good.


You start by  making a very simple fudge like sauce.


Then your peanut butter cookie dough is placed in a mini muffin pan.

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Chocolate Candy Cane Kiss Cookies

Another chocolate and peppermint recipe??? But why not?  It’s Christmas time and the flavors together are just so great! These cookies are rich from the chocolate base with a kick of peppermint from the white chocolate and peppermint flavored kisses.


These are so pretty and festive looking too.  Not to mention the taste!  The taste can’t be beat!

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First you need to round up your little elves to help with the dough.

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And get the littlest elf to unwrap kisses (and he did great! He unwrapped that whole bowl all by himself and didn’t even eat one!)


Plop the cookie dough on the cookie sheets and bake them off.  Right when they come out place a kiss in the center of each cookie, pressing down to adhere it to the cookie. Remove from cookie sheet and allow to cool completely so the kiss will harden.  You can place them in the fridge if you would like.


This is the last chocolate peppermint recipe I swear.  Maybe.

5.0 from 1 reviews
Chocolate Candy Cane Kiss Cookies
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Chocolate Candy Cane Kiss Cookies
Serves: 48
  • 1 cup butter, softened
  • 1 cup brown sugar, lightly packed
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 2½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup unsweetened cocoa powder
  • 1 12 oz bag or 2 cups semi sweet chocolate chips
  • 1 bag of Candy Cane Hershey's Kisses, unwrapped
  1. Preheat oven to 350 degrees.
  2. In a stand mixer cream the butter and sugars until nice and fluffy (about 3-4 minutes). Add in the eggs one at at time, and then the extracts.
  3. In a separate bowl combine the flour, salt, baking powder, baking soda, and cocoa.  Add to the wet ingredients.  Stir in the chocolate chips.
  4. Place scant tablespoons on an ungreased cookie sheet.  Bake for 8-10 minutes.  Remove from oven and immediately place a kiss in the center of each cookie, pressing down to adhere the kiss to the cookie. Remove from cookie sheet and cool completely.  Allow the kiss to harden.  You may place the cookie in the fridge to speed up the process.
  5. Eat!

Recipe inspired by Our Best Bites.


White Chocolate Peppermint Cookies

I love peppermint at any time during the year, but especially during the holidays.  And in some white chocolate and you have a match made in heaven.


These cookies are so tender due to the cornstarch in the dough, plus they use melted butter so you don’t have wait around for the butter to soften. Score!

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